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Applied Sensory, LLC

The information below is provided by the company and as a service by The Olive Oil Source. It does not imply an endorsement of the company or any of its products or services. For more information, please contact the company directly.
Applied Sensory is a consulting company providing independent sensory evaluation services to the olive oil industry. We offer two levels of olive oil sensory evaluation - Basic Sensory Evaluation and Detailed Sensory Evaluation. Submitted oils may be eligible for seal certification and must be accompanied by a chemical analysis which indicates that the oil does not exceed the limits specified in recognized international standards.
Olive oil sensory analysis at Applied Sensory is conducted by the Applied Sensory Olive Oil Taste Panel (ASOOTP). This taste panel is comprised of scientifically trained and experienced olive oil judges and has been conducting sensory analysis of olive oil since it took over the UC Davis Olive Center’s taste panel and most of its membership in 2015. The ASOOTP participates in the Laboratory Proficiency Program through the American Oil Chemists’ Society (AOCS) and is the only commercial olive oil sensory panel in the US designated as “recognized” by this accrediting organization. Panel leader, Sue Langstaff, holds a Master’s degree in Food Science specializing in Sensory Science from UC Davis. She is an instructor for the Sensory Evaluation of Olive Oil Certificate Course conducted through the UC Davis Olive Center and is a professional judge at many international olive oil competitions. Sue is co-editor of the authoritative book Olive Oil Sensory Science, (Wiley/ Blackwell, 2014) and is the creator of The Defects Wheel for Olive Oil.
Address
5055 Business Center Dr. STE 108, Box 126
94534 Fairfield, CA
United States
Phone: (707) 344-0254
See map: Google Maps
Website
http://www.appliedsensory.com
First Year in Business
2008
Supplier and/or Service Provider
We provide other services related to the olive oil industry

We provide analytical sensory evaluation services (also know as organoleptic testing and taste testing) to the olive oil industry.
Name Sue Langstaff
Company Applied Sensory, LLC
Title
Owner/Sensory Scientist
E-mail
sue@appliedsensory.com
Telephone
(707) 344-0254
Sue Langstaff, holds a Master’s degree in Food Science specializing in Sensory Science from UC Davis. She is an instructor for the Sensory Evaluation of Olive Oil Certificate Course conducted through the UC Davis Olive Center and is a professional judge at many international olive oil competitions. Sue is co-editor of the authoritative book Olive Oil Sensory Science, (Wiley/ Blackwell, 2014) and is the creator of The Defects Wheel for Olive Oil.